Made 2 huge lasagnas... One vegan gf for me and one vegetarian for husband. They contained fried breaded eggplant, spinach, mushrooms, olives, red sauce and cheese. My cheese was Tofutti cream cheese and sour cream mixed together with a bunch of herbs and spices mixed in. We are going to freeze them cut into individual servings and eat them until next year.

Spaghetti squash with nooch and margarine pre-ballet and a baked potato with tempeh crumbles and homemade cashew sour cream post-ballet. Maybe I'll eat something not as starchy, but I doubt it. Depending on how I feel post-class, I might make a smoothie with some blueberries and hemp protein.

Taco night! I made gimme lean ones with taco seasoning, and tater tot-home fry ones with refried beans. I made my bro two with rice and beans, refried beans, onion, tomato, and tofutti. Baked them in the oven for fifteen minutes and they were crispy in all the right places.

It'll be the curried split pea soup from VWAV. With a wedge of fresh baguette perhaps.

_________________Did you notice the slight feeling of panic at the words "Chicken Basin Street"? Like someone was walking over your grave? Try not to remember. We must never remember. - mumblesIs this about devilberries and nazifruit again? - footface

We had tacos too, but from the taqueria. I had two delicious corn/mushroom/pepper tacos with spicy salsa verde and three with refried pintos and habanero salsa. Both with guacamole and the freshest corn tortillas that make me miss the Mission in San Francisco.